The Best Waffles Ever Recipe

Click for printer-friendly version! This recipe for waffles has been in my family for years. A little more effort than pancakes but always more impressive. These waffles are light, airy, sweet, crisp — well, they’re the best waffles ever!

UPDATE: Watch the Quick And Easy Waffles Video for a quick and easy version of The Best Waffles Ever!

Equipment for The Best Waffles Ever!: waffle iron (either Belgium or regular) electric mixer or a metal bowl, whisk, strong arm and patience

NOTES: Makes about 10 Belgium waffles or 12-14 Regular waffles. If the stiffened egg whites are too much trouble, do not separate eggs and add whole eggs to the wet ingredients, fold into the dry. Batter will be lumpy. UPDATE: Watch the Quick And Easy Waffle Video for a quick and easy version of The Best Waffles Ever!

Directions: Depending on your waffle iron, you may want to begin preheating. Separate egg whites from yolks. In a large mixing bowl combine flour, baking powder, sugar and salt. Create a well in the center and pour milk, beaten egg yolks, canola oil and vanilla. Mix just until combined. Batter will be lumpy.

Beat eggs whites until stiff. Fold stiffened egg whites into mixture. Batter will be really lumpy. Pour batter into preheated waffle iron. Do not over-fill with batter.You know who you are… Bake until desired color according to settings on your waffle iron.

Top with butter and syrup (or whatever you like).

MAKE AHEAD TIP: To make “toaster waffles” set waffle iron to a lesser setting. Cook waffles until pale, not golden. Allow to cool. Wrap in plastic and freeze. When ready to use, pop into the toaster and enjoy!

Comments

Hi Joanna! Thanks for the sweet words. They do take a little time, but they are worth it! And if you are lazy… make a big batch and freeze em’ for toaster waffles. :) Then you’ll have weeks worth of waffles with no effort whatsoever!

Hi GM, A genius? I don’t know about that… but a lot of trial and error and yes – growing up the last of 6 kids, we didn’t go out to eat much! I owe a lot to my Mom and older sisters… Outdoor cooking skills with my Dad and even my older brother who I’d always make chocolate chip cookies with :) Glad you’re liking the videos too! You keep watchin’, I’ll keep dishin’! Cheers, Betty

I’ve never been successful in making waffles…my third attempt at least.

Tried your recipe. It was GREAT and they taste fantastic! Haha…had a hard time beating the stiffened but it was worth it. (thanks to my strong arms…hehe)

However, I have a problem. The waffle sticks onto the waffle irons. The strange thing is the top part is ok, itz the bottom part that sticks. :( What could be the likely problem? 1. Is there a need to oil the irons before pouring in the batter? 2. Was it baked too long? Roughly how long to bake? 3. My waffle irons has only 2 lights, red to indicate it been turned on. Green will be on during cooking and off when ready. Should i follow this light indication?

I am so happy that my waffle recipe worked for you! YAY!!! I’m so impressed that you beat the eggs whites by hand. Quite a workout!!

About your sticking problem… Oiling the griddle and making sure it is preheated before pouring the batter in can help. When I remove my waffles, I use a fork. Just a regular old kitchen fork and gently poke the waffle until it is dislodged from the griddles. Because you have added the fluffed egg white, it makes for a lighter, more delicate waffle and therefore requires a little more love removing from the iron.

Let’s see if I can help with your questions:

1. Is there a need to oil the irons before pouring in the batter? **You can definitely brush a little oil (or use a spray with the waffle iron off and unplugged) before turning it on and preheating. 2. Was it baked too long? Roughly how long to bake? **All waffle irons vary depending on size, temperature settings – even age of the unit, so it’s hard to gauge. BUT, I prefer my waffles a shade slightly darker than golden, so they are a bit crisp too. My best guess is that it is in the preheated waffle iron about 5 minutes. 3. My waffle irons has only 2 lights, red to indicate it been turned on. Green will be on during cooking and off when ready. Should i follow this light indication? **I follow the light indicator on my waffle iron. In addition to the lights there is a slider numbered from 1-7. I set the slider on 5-6 for the crisp version I prefer.

1. Is there another name for multi-purpose flour? (Cake flour? Wheat flour?) **Multi-Purpose flour is also called All-Purpose or PLAIN flour. All-Purpose flour is not Cake Flour or Wheat Flour.

2. In the absence of multi-purpose flour, can I replace with plain flour or self-raising flour? **Plain Flour is Multi-Purpose flour. If you use Self-Rising Flour you will not need to add baking powder or salt.

Don’t hesitate to ask if you have any more questions… Thanks so much for trying my recipe! I hope you’ll try more and let me know if you have any requests :)

One cup of milk is about 240 grams, and a cup of flour about 125 grams.

I’ve never tried subbing butter for canola. If you’re desperate for waffles – go for it and let me know what happens :D It would be best to clarify the butter, but that seems like a lot of trouble. Doesn’t have to be canola, any vegetable oil will do.

Love, love this recipe. We make it routinely, but we reduce the APWF to 1 cup and add 3/4 cup whole wheat pastry flour to increase our fiber intake–still a spectacular waffle.

I even bought a sturdy, all stainless, old-school, manual egg beater, which I use routinely now to whip eggs for omelets, pancakes, etc. Whipping the egg whites is SO THE TRICK. Now my WW pancakes are light an fluffy too.

But we’re trying to cut some calories out of our diet (too many best waffles ever!) And I wonder if there’s a way to reduce the oil content a bit. We use spray oil on the waffle iron (and it’s already in theory a non-stick, but still seems to need something more).

It’s 290 calories per waffle, which doesn’t sound too bad, until you have two of them with butter, sliced banana and genuine maple syrup, which is of course brilliant, but then also a whopping 775 calorie breakfast. (And my Corpse Reviver cocktail is out of the question at that point!)

Have been thinking it might be worth trying to cut the oil in half and sub some additional milk. Do you have any other suggestions to try? Thanks so much!

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